Eel Soup
5 servings
45 minutes
Eel soup is a traditional dish of Estonian cuisine, known for its rich flavor and aroma. Historically, eel was a valuable product in the coastal regions of the Baltic Sea, and its use in soups highlights local gastronomic traditions. The broth made from eel acquires a delicate velvety texture, while the addition of white wine and butter gives it a subtle sophistication. Sautéed vegetables—carrots and onions—add natural sweetness and depth of flavor, while fresh dill completes the composition with light herbal notes. This soup is perfect for cozy home lunches, warming and satisfying. It is served with crispy bread or potato garnish, creating a harmonious combination of textures and aromas. It is not only nutritious but also embodies the centuries-old culinary traditions of the region.
1
Clean the eels and cut into 3-4 cm pieces, place in cold water and bring to a boil. When the water boils, add salt and remove the foam, cook for 15 minutes. Add black pepper and bay leaf.
- Acne: 1.5 kg
- Water: 3 l
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: to taste
2
While the fish is boiling, chop the onion and carrot, sauté in butter, add white wine and simmer for a minute.
- Onion: 2 heads
- Carrot: 4 pieces
- Butter: 10 g
- White wine: 100 ml
3
Remove pieces of fish from the pot, and clean them from bones and skin.
4
Strain the broth and pour it back into the pot, add the sautéed onion and carrot, bring to a boil and add fresh dill.
- Young dill: to taste
5
Remove the pot from the heat. Place the fish in the pot, add leeks, and simmer a bit more.
- Acne: 1.5 kg
- White part of leek: to taste